:: Volume 3, Issue 2 (Apr-Jun 2016) ::
Nutr Food Sci Res 2016, 3(2): 43-50 Back to browse issues page
Simultaneous Determination of Four Preservatives in Foodstuffs by High Performance Liquid Chromatography
Mohammad Faraji , Farzaneh Rahbarzare
Standard Research Insitute
Abstract:   (5627 Views)

Background and objectives:  High concentration of preservatives in food may result in gastrointestinal disturbances whereby some patients suffering from asthma, rhinitis, or urticaria. The aim of this study is the introduction and optimization a new method for simultaneous determination of four preservatives (SB, PS, MP, PP) in foodstuff by high performance liquid chromatography.

Materials and methods: Important factors in extraction, separation and determination process were optimized using the one variable at a time method.  Figures of merit of the proposed method were evaluated. The amount of SB, PS, MP, PP in some food samples were determined using the proposed method.

Result: The results showed that the obtained chromatogram of extract was free of significant interferences. The preservatives recoveries ranged from 88% to 110 %. Concentration of SB, PS, MP and PP in the 20studied samples ranges between N.D-639.9, N.D -214.5, N.D -579.8 and N.D -30.5 mg kg-1, respectively

 Conclusion: The performance and reliability of proposed method as a simple, efficient and fast method for determination of SB, PS, MP, PP in the food samples was demonstrated.

Keywords: Sauce samples, Sodium benzoate, Potassium sorbate, Parabens, High performance liquid chromatography (HPLC)
Full-Text [PDF 333 kb]   (10941 Downloads)    
Article type: Research | Subject: Food Science
Received: 2015/12/16 | Accepted: 2016/05/1 | Published: 2016/05/1



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Volume 3, Issue 2 (Apr-Jun 2016) Back to browse issues page